Plum Jam Problem - Too Thick

[Farmer_Gyles]

I made plum jam, tastes really nice, but much too thick - happens every time I make plum jam
I wasn't too careful about quantities of fruit / sugar / this time - chucked in some lemon juice too, still thick
I still haven't sussed out when it's reached the setting point - maybe I overboiled it
What's the mostly likely reason for it being too thick??

[SarzWix]

You probably don't need lemon juice - that's used to activate the pectin in the fruit, and I think plums have quite high pectin content already. Also, you should probably follow a recipe if you can find one because the quantities of sugar used can vary according to the pectin content of the fruit.

[BumbleB]

OH says maybe boiled down too far. Put it back in pan with a little water and heat slowly til it melts and then boil again to set ( about 104 degrees C)

[Alison]

Another good reason for following a recipe is that they tend to say how much it's meant to make. Therefore if you end up with more jars than it says of thin jam then you need to boil it down a bit more, not enough of very thick jam and you've boiled it too much and the right amount but too thin / thick then it's a pectin thing.

[Snadger]

I followed a recipe and mine is like a brick also! I need a hammer and chisel to get the brown stuff out the jar! Tastes ok, but it's a bugger to spread though!

[rustylady]

I followed a recipe and mine is like a brick also! I need a hammer and chisel to get the brown stuff out the jar! Tastes ok, but it's a bugger to spread though!

If it's brown then it sounds as if it was boiled too long.

[rustylady]

I made plum jam, tastes really nice, but much too thick - happens every time I make plum jam
I wasn't too careful about quantities of fruit / sugar / this time - chucked in some lemon juice too, still thick
I still haven't sussed out when it's reached the setting point - maybe I overboiled it
What's the mostly likely reason for it being too thick??

You really do need to get the proportions right FG. A pound of sugar to a pound of fruit. Also plum jam shouldn't need lemon juice- this is usually added to jams made from low pectin fruit and I find plums have enough of their own. I usually stew the fruit gently over a low heat in a little water until soft, (if it seems thick at this stage, then add some more water) then add the sugar, keep on low heat till the sugar dissolves and then raise the heat. Boil for about ten minutes and then test for set using the cold saucer method.

[Flummery]

Brown is over-cooked. Lemon juice helps it to set - I think you've just been a bit cavalier in your quantities. Measure, and test frequently for setting point. The jam should just wrinkle when you've put it on a cold plate in the fridge for a few minutes then push it with your finger.

Good luck with batch no. 2!

[Farmer_Gyles]

ah ha! if it's overboiled it goes brown!
and gottit with the lemon juice now so won't make that mistake again!
i did follow recipes closely last year, but was very thick - took a chance on quantities this year due to lack of time and stuff and guessed at adding lemon juice - i know better now
and also know i can thin it down if it's too thick, so thats all good info
cheers all !!

[Flummery]

Sometimes if it's overboiled it's impossible to dissolve it again to thin it down. Brown means you've caremelised (that's posh for burnt!) some of the sugar.

[Snadger]

There's more to this flaming jam and preserve making than meets the eye isn't there................think I'll just have to join the WI!

[Alison]

I overboiled some strawberry jam last year (not burnt though) and that thinned down fine for eating although not one I put out when we had vistors!